Vanity Pancakes

Hungry?

Every once in a while we have breakfast for dinner. This is especially popular during Fridays in Lent, when we do not eat meat. Yesterday, Child #2 decided to make vanity pancakes.

Vanity pancakes are light and fluffy. We generally make at least a double batch, since a single batch makes 20, 6″ pancakes. These are great as leftovers, or to be frozen for future use. Once you have poured some on your griddle, you may then place a few chocolate chips, blueberries, or your favorite treat in each pancake. Do not add the treats to the batter! They will stick and burn to your pan!

Mix together:

2 cups sweet sorghum flour                                        In a Separate Small Bowl Mix:

1 cup coconut powder                                                2 Tbsp. baking powder          

2 tsp. sugar                                                                  2 tsp. apple cider vinegar

1 tsp. salt                                                                     2 tsp. water

2 eggs                                           Add to first mixture

2 cups milk

6 Tbsp. canola oil

12 oz. sour cream

Combine all ingredients in first list in a large mixing bowl and mix until well blended.  Add baking powder mixture and stir in on low speed until incorporated.  Drop batter onto a well-greased, 325℉ griddle or frying pan.  Add any desired “extras” at this point. Cook until bubbles form and edges look firm (3 – 5 minutes.)  Flip and cook for another minute until second side is golden.  Makes 20, 6” pancakes.

Serving suggestions: Butter, syrup, jam, honey, etc.

Note: For our vanity pancakes, Child #2 added a few semi-sweet chocolate chips after dropping the batter onto the hot griddle. After they were cooked on both sides, she topped them with butter and tart cherry jam. Yummy!

Note #2: If you would like to make these vegetarian or vegan, the substitutions that can be made are as follows:

2 eggs = 2 Tbsp. flax seed meal and 6 Tbsp. warm water (mix separately in a small bowl and add after baking powder mixture)

2 cups milk = 2 cups almond milk

12 oz. sour cream = 12 oz. soy yogurt

Enjoy!

Published by Rita

I am a single mother, a Christian, a writer, an abuse survivor, a reader, and a friend. I've wanted to be a writer my entire life and now here I am!

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